Lemon bars

Ingredients:

Cake

• 220 g of butter at room temperature
• 0.5 cup granulated sugar
• 2 cups premium flour
• 1/8 tsp salt

Filling

• 6 large eggs at room temperature
• 3 cups granulated sugar
• 2 tbsp. l. grated lemon zest (4 - 6 lemons)
• 1 cup freshly squeezed lemon juice
• 1 cup premium flour
• Powdered sugar, for dusting

Preparation:

1. Cake.
   
   In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Combine the flour and salt and, reducing the mixer speed to low, pour into the butter until just combined. Turn the dough out onto a well-floured board and form it into a ball. Using floured hands, flatten the dough and press it into the bottom of a 22 x 32 x 5 cm (9.5 x 13.5 x 2 in) baking pan, creating a 1/2 in (1 cm) border around the sides of the pan. Refrigerate.
2. Preheat oven to 350°F (175°C). Bake for 15-20 minutes, until golden brown. Cool on a wire rack. Leave the oven on.
3. Filling.
   
   Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Spread on the crust and bake for 30-35 minutes, until the filling is set. Cool to room temperature.
4. Cut the pie into triangles and sprinkle with powdered sugar.